Fondue bourguignonne: the recipe for meat fondue to accompany sauces
ingredients
Assorted vegetables to taste (zucchini, peppers, eggplant)
For the garlic sauce
extra virgin olive oil
There fondue it is a specialty of Swiss origin which is also widespread in France and Italy, particularly in the Piedmont region. It is a very tasty preparation which consists of cooking small cubes of beefto accompany tasty sauces and a side dish of pan-fried or grilled vegetables.
And second convivial, perfect for a lunch or a cena in the company of friends, “cooked and eaten” directly on the table with the help of a special fondue set: usually consisting of a small metal saucepan fitted with a splash guard, called fondue pota tripod on which to place it, a small stove to heat liquids and food, and many small forks distinguished by a different color, to be assigned to each guest to pierce the meat, and taste it hot and sizzling.
For the success of the recipe it is important to use a lean cut with, at most, light drizzles of fat, and cut the meat into regular cubes of 2-3 cm sides: in this way, it will cook quickly and evenly, remaining tender and juicy in the middle.
Here we have prepared 3 different ones side sauces (curry, yoghurt and mustard, and garlic), each more appetizing than the other. But nothing prevents you from simply spreading the pieces of beef with a little Dijon mustard, butter flavored with herbs or other typical sauces: such as Béarnaise sauce, tartar sauce or rosée sauce.
Find out how to prepare a Burgundy fondue by following the step-by-step procedure and tips. If you liked this recipe, try the Aosta Valley fondue.
How to prepare Burgundy fondue
Step 1
Step 1
First of all, dedicate yourself to the accompanying sauces: thus the meat, once cooked, will not cool while waiting for the sauces to be prepared and can be tasted immediately. Then start with the mustard sauce and mix the yoghurt with the sweet mustard in a small bowl 1.
First of all, dedicate yourself to the accompanying sauces: thus the meat, once cooked, will not cool while waiting for the sauces to be prepared and can be tasted immediately. Then start with the mustard sauce and mix the yoghurt with the sweet mustard in a small bowl 1.
2nd step
2nd step
Also add mayonnaise 2.
Also add mayonnaise 2.
Step 3
Step 3
Season with salt and pepper and mix with a spoon 3.
Season with salt and pepper and mix with a spoon 3.
Step 4
Step 4
For the curry sauce: mix the mayonnaise with the yoghurt 4.
For the curry sauce: mix the mayonnaise with the yoghurt 4.
Step 5
Step 5
Add a finely chopped onion 5.
Add a finely chopped onion 5.
Step 6
Step 6
Mix 1 teaspoon of mustard 6.
Mix 1 teaspoon of mustard 6.
Step 7
Step 7
Season with curry 7mix and set aside.
Season with curry 7mix and set aside.
Step 8
Step 8
For the garlic sauce: collect the lightly soaked and well-pressed sandwich bread in the mixing bowl 8.
For the garlic sauce: collect the lightly soaked and well-pressed sandwich bread in the mixing bowl 8.
Step 9
Step 9
Add the garlic cloves 9.
Add the garlic cloves 9.
Step 10
Step 10
Pour extra virgin olive oil ten and mix everything well, until you obtain a creamy and homogeneous mixture.
Pour extra virgin olive oil ten and mix everything well, until you obtain a creamy and homogeneous mixture.
Step 11
Step 11
Salt, pour the vinegar and squeeze the lemon juice 11.
Salt, pour the vinegar and squeeze the lemon juice 11.
Step 12
Step 12
Once ready 12reserve the sauces.
Once ready 12reserve the sauces.
Step 13
Step 13
Cut the meat into cubes of about 2-3 cm on each side 13.
Cut the meat into cubes of about 2-3 cm on each side 13.
Step 14
Step 14
At the end, the pieces of beef should be regular and all the same size 14: a piece that is too small will dry out during cooking, while a piece that is too big will remain raw inside.
At the end, the pieces of beef should be regular and all the same size 14: a piece that is too small will dry out during cooking, while a piece that is too big will remain raw inside.
Step 15
Step 15
Clean the vegetables and cut them into strips 15then choose to grill them on a griddle or fry them in hot oil.
Clean the vegetables and cut them into strips 15then choose to grill them on a griddle or fry them in hot oil.
Step 16
Step 16
Heat plenty of seed oil in the appropriate fondue pot 16 and bring it to a temperature of 180°C: for this operation use a cooking thermometer.
Heat plenty of seed oil in the appropriate fondue pot 16 and bring it to a temperature of 180°C: for this operation use a cooking thermometer.
Step 17
Step 17
When the oil is at temperature, each guest can use the special forks to pierce the meat 17 and dip it, for 1-2 minutes, in boiling oil.
When the oil is at temperature, each guest can use the special forks to pierce the meat 17 and dip it, for 1-2 minutes, in boiling oil.
Step 18
Step 18
Once the meat is ready 18salt it (don’t do it before otherwise it will give off too much liquid during cooking), and accompany it with prepared sauces and vegetables.
Once the meat is ready 18salt it (don’t do it before otherwise it will give off too much liquid during cooking), and accompany it with prepared sauces and vegetables.
Advice
We suggested soaking the meat in boiling seed oil for a maximum of 2 minutes: but each guest can choose the degree of doneness desired, and opt for well-done or rare.
For this recipe the cut of beef it is particularly suitable, but you can also buy sirloin, veal or pork from your trusted butcher: keep it on the heat for a few more minutes.
If you wish, in addition to the sauces offered, you can also prepare the green sauce at home: simply chop the stale bread, previously soaked in a mixture of water and vinegar, and well pressed, with the anchovy filletshard-boiled egg yolk, desalted capers, parsley and garlic, until a creamy and homogeneous mixture is obtained.
To prevent the oil from splashing during cooking, there is a little trick: just peel one potato and dip it in seed oil before it starts to heat up. In this way, the tuber will absorb all the water droplets present and you will have no problem at the table.
storage
Fondue bourguignonne is eaten hot and at the time. The accompanying sauces can be stored in the refrigerator, in an airtight container or covered with transparent film, for a maximum of 2 days.
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